Understanding what the percentage means on your chocolate bar You have a craving for chocolate, and go to your favorite store to pick up a bar (or 2….or 10)! When you look at the packaging, you probably notice percentages – 70%, 85%, 90%, even 100% – but what do they…

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Ecole Chocolat’s Newsletter

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2 weeks agoby ecolechocolatWe are so excited to meet our new class of students for our Professional Chocolatier Program this Friday! One of the things we love most about our programs is the connections created from all over the world through our online learning platform. Our students create professional relationships and friendships that last a lifetime. They share their triumphs and challenges as they journey into the world of fine chocolate. And of course our tutors and instructors are there every step of the way. Want to be part of this amazing learning experience? There’s still time to sign up, click on the

3 weeks agoby ecolechocolatReady to jump into 2019 & explore your passion for chocolate? Our online Professional Chocolatier Program starts on January 11th! Whether you are interested in chocolate as a hobby or a possibly a business, we can teach you the knowledge & skills to get you where to go! From chocolate chemistry to tempering, molding & dipping, & modern decorating techniques, you’ll learn it all! Make 2019 the year you become an #ecolechocolatgrad Click on the link in our bio for more information Questions? Visit our profile & send us an email, we’d love to hear from you! . . .

3 weeks agoby ecolechocolat2018, you were a fabulous year! These were our #2018bestnine - thank you so much for your support as we share our passion for the art and science of fine chocolate with you. We hope our feed is a source of education and inspiration. ❤️ We love sharing the work of our students, grads and colleagues in the fine chocolate industry - like @davidhchow and our grad @giorgiodemarini (we’re not surprised they both made our best nine again ). And traveling with our graduate programs giving our students real world experience, from the laboratory to the cacao farm - #ecmaui ,

4 weeks agoby ecolechocolatWishing you peace, love, & joy! Merry Christmas! ❤️ ❄️❄️❄️ In all the world There’s nothing like The sound of falling snow - ❄️ The only noise I’ve ever known That makes the clocks move slow. ❄️ The only sound That sweeps away The din of city streets, ❄️ And wraps around, In soft embrace, ‘Most everyone it meets. ❄️ A sound that’s not, A sound at all - A quiet, soft and dear, ❄️ That comforts all The sleepy souls Who sit, and watch, and hear. ~ White Noise by Barbara Vance ~ . . . #merrychristmas#feliznavidad#christmas

1 month agoby ecolechocolatSharing this post from @monsoonchocolate - not only because the chocolates are stunning (which they are ❤️). But also because it’s an important reminder to spread kindness - not only this time of year but always. Let’s not jump to the worst conclusion. Let’s assume that people are doing their best, because they probably are. ❤️ To all of our students, grads & colleagues in the fine chocolate industry - we know you’re exhausted, we know you’ve been going flat out for weeks and are probably running on fumes now. But you’re almost there!! You’ve got this ✨⭐️✨⭐️✨ #Repost@monsoonchocolate

Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.